I was impressed with myself that I could omit dairy and still create something so good! Use any vegetables in this recipe, then add a salad, fruit cup or yogurt on the side. —Kizmet Byrd, Fort Wayne, Indiana
Veggie Frittata
Updated on Nov. 15, 2023
Ingredients
- 9 large eggs
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1/2 cup chopped carrot
- 1/2 cup chopped sweet red pepper
- 1/3 cup chopped red onion
- 1/2 cup sliced zucchini
- 2 tablespoons chopped fresh basil, divided
- 2 garlic cloves, minced
- 1/2 cup grape tomatoes, halved
Directions
- Preheat broiler. In a large bowl, whisk eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
- In a 10-in. broiler-safe skillet, heat oil over medium-high heat. Add carrot; cook and stir until crisp-tender, 4-5 minutes. Add red pepper and red onion; cook and stir until crisp-tender, 1-2 minutes. Add zucchini, 1 tablespoon basil, the garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir until vegetables are tender.
- Reduce heat to medium-low; pour in egg mixture. Cook, covered, until nearly set, 4-6 minutes. Add tomatoes; cook, uncovered, until edge begins to pull away from the pan, about 3 minutes.
- Broil 3-4 in. from heat until eggs are completely set, 1-2 minutes. Let stand 5 minutes. Sprinkle with remaining 1 tablespoon basil; cut into wedges.
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